Prediction of meat tenderness using high resolution imaging
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Tenderness plays an important role in the sensory attributes of beef products. The objective of this study was to obtain the highest quality and resolution images of cross-sections of beef Longissimus dorsi surfaces that could likely be replicated in a commercial environment; and, to develop algorithms and regression equations that predict aged beef shear force. Fifty carcasses were identified at each of three commercial beef processing facilities in Colorado, Nebraska and Texas (total N = 150). A-maturity carcasses were selected to fill an equal distribution over the entire range of beef marbling ...